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Hasselback potatoes
Andréa
Hasselback potatoes, potatoes sliced and baked in the oven until crispy. Served with Thyme, Parsley and sour cream. A delicious recipe
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of 1 vote
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Prep Time
10
mins
Cook Time
1
hr
10
mins
Total Time
1
hr
20
mins
Course
Side Dish
Cuisine
European Cuisine
Servings
4
persons
Calories
312
kcal
Equipment
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
oven dish
Pastry brush
Ingredients
1x
2x
3x
▢
800
grams
potatoes
organic and floury
▢
salt and pepper
at taste
▢
3
tablespoons
olive oil
or flavored oil such as rosemary or thyme oil
▢
3
tablespoons
butter
▢
15
grams
thyme fresh
▢
4
tablespoons
sour cream
optional garnish
▢
15
grams
parsley
optional garnish
Instructions
Preheat the oven to 200 °C.
Put the olive oil in a small pan with butter and put it on low heat until the butter has melted.
Turn off the heat source.
Wash the potatoes thoroughly.
Cut the potatoes until it reaches 1 cm above the bottom in slices as thin as possible.
Brush the potatoes with the butter / olive oil and place in the baking dish.
Season with salt and pepper.
Put the baking dish in the oven for 30 minutes and brush again after 30 minutes with the butter / oil mixture.
Put the dish back in the oven for another 30 minutes.
Remove the bowl, brush again with the butter / olive oil mixture and sprinkle with fresh thyme leaves.
Get the dish back in the oven for 10 minutes and serve.
It is wonderful to garnish the potatoes with sour cream and chopped parsley, although they are also delicious au Naturel!
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